2010/11 Weissburgunder Trocken (Dry)
Weingut Walter and Georg Jung
The Weissburgunder grape is more popularly known as Pinot Blanc and owes its origin as a “sport” or mutation of Pinot Noir. The grape is relatively low in acidity and is often drunk as a young wine. I have enjoyed this wine for many decades, most notably from my friends whose vineyard I am highlighting from Rheinhessen, Germany. There are also wonderful expressions of wines made from this grape in Baden, Germany and across the Rhein in the Alsace where it will be called by its French name, Pinot Blanc. When tasting this wine I find myself delaying the process as I search for its delicate bouquet for this is a stylish wine. It’s fruity with a lemony fragrance and then a palate of apples and honey.
In Germany where the Riesling grape quite rightly holds sway, this variety rarely disappoints and should be taken more seriously. I was shocked to read in one well-respected title that the popular German wine made from the Muller-Thurgau grape has a tendency to be “bland”. This is truly misleading and I suspect that a comparison was being made with the more distinctive Riesling grape. Each grape variety has its own characteristics and can produce fine wines and there is always an appropriate occasion to enjoy a particular wine.
Whilst recommending a wine from a vineyard in Germany, I can well appreciate that many of my readers will hold their arms aloft and say, “how and where am I supposed to obtain this wine?” Indeed so. I would therefore encourage one to travel to Germany and seek out these fine wines. If that is not possible, look out for a classic Alsatian version under the name of Pinot Blanc. Should you have the opportunity to visit the Jung family (please make an appointment) in Undenheim, nr Mainz, you will enjoy a fine welcome and a super opportunity to taste fine wines. Look out for a closely related grape variety, the Auxerrois wine and their speciality Riesling Spatlese Trocken. Very special!
The wine can be enjoyed on its own or most admirably when accompanied with poultry, pork or white fish. I always take time to chill a bottle but care must be taken not to overdo this as a measure of the fine bouquet will be lost.
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